Taking on the Big Roasters - Barista Exchange2020-06-07T09:12:58Zhttps://www.baristaexchange.com/forum/topics/taking-on-the-big-roasters?commentId=1688216%3AComment%3A444773&feed=yes&xn_auth=noOne important fact that I do…tag:www.baristaexchange.com,2013-12-21:1688216:Comment:15008812013-12-21T18:15:40.470Znick placakishttps://www.baristaexchange.com/profile/nickplacakis
<p>One important fact that I do not believe has been mentioned is the fact that most large commercial roasters provide equipment, many times for free as long as they purchase a minimum quantity of coffee weekly or monthly. This is a tough obstacle to get around when you realize most business owners are already under capitalized and rely on free equipment to get started.</p>
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<p>Nick</p>
<p>One important fact that I do not believe has been mentioned is the fact that most large commercial roasters provide equipment, many times for free as long as they purchase a minimum quantity of coffee weekly or monthly. This is a tough obstacle to get around when you realize most business owners are already under capitalized and rely on free equipment to get started.</p>
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<p>Nick</p> Daniel,
At some level, owner…tag:www.baristaexchange.com,2013-12-20:1688216:Comment:15009212013-12-20T19:21:00.574ZJohn Phttps://www.baristaexchange.com/profile/JohnP49
<p>Daniel,</p>
<p></p>
<p>At some level, ownership and management have to care.</p>
<p></p>
<p>One way to approach it is through a straight business approach. Show them how they can make more money using quality coffee. You can cover the difference between $6 and $12 per pound with less than 10 cents a cup more, but the quality of coffee may be something you can charge 50 cents more per cup. And if they can be swayed to a by the cup brewing model (press, pour over, siphon, Chemex...) and you…</p>
<p>Daniel,</p>
<p></p>
<p>At some level, ownership and management have to care.</p>
<p></p>
<p>One way to approach it is through a straight business approach. Show them how they can make more money using quality coffee. You can cover the difference between $6 and $12 per pound with less than 10 cents a cup more, but the quality of coffee may be something you can charge 50 cents more per cup. And if they can be swayed to a by the cup brewing model (press, pour over, siphon, Chemex...) and you can train them, there can be as much as a $2 to $8 more per cup.</p>
<p></p>
<p>It always helps if they can taste the difference.</p> I totally feel this. How do y…tag:www.baristaexchange.com,2013-12-20:1688216:Comment:15008032013-12-20T01:47:33.231ZDan Ehttps://www.baristaexchange.com/profile/danielevon
<p>I totally feel this. How do you make people crazy about quality coffee?<br></br> <br></br> <cite>Joseph Zimmermann said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/taking-on-the-big-roasters?commentId=1688216%3AComment%3A443995#1688216Comment444773"><div><div class="xg_user_generated">John,<br></br> Thanks for your idea and encouragement! I think I have well sourced coffee, my roasting skills are adequate and improving and I charge enough. The biggest thing is that the bar…</div>
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<p>I totally feel this. How do you make people crazy about quality coffee?<br/> <br/> <cite>Joseph Zimmermann said:</cite></p>
<blockquote cite="http://www.baristaexchange.com/forum/topics/taking-on-the-big-roasters?commentId=1688216%3AComment%3A443995#1688216Comment444773"><div><div class="xg_user_generated">John,<br/> Thanks for your idea and encouragement! I think I have well sourced coffee, my roasting skills are adequate and improving and I charge enough. The biggest thing is that the bar seems to be set so low in Northern Wisconsin. Even people who own coffee shops here think coffee is just coffee and good enough is adequate. They are not passionate about their coffee. In fact I don't know if most of them really like coffee that much! My goal is as a roaster is to offer coffee that is stunning and people will drive across town to get. Most of these business owners seem to be expending their energy on offering food or wine. They just don't see the value of coffee. Maybe I need to continue to for clients outside of my immediate area to find coffee shops that appreciate the passion I put into my coffee. Joseph<br/> <br/> <cite>John P said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/taking-on-the-big-roasters?page=1&amp;commentId=1688216%3AComment%3A443995&amp;x=1#1688216Comment443876"><div>It's really about niche marketing, small overhead, and a pricing structure that's in line with your quality. In short - source better, roast better, charge more... and be efficient! Sometimes it's difficult finding operators who care enough to pay for something spectacular, or to adhere to quality principles and guidelines you have in place. I'm sure there are many small roasters with much more experience that will echo much of what I've said. Keep at it. It will pay off.</div>
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</blockquote> Phil, Thanks for your help. T…tag:www.baristaexchange.com,2009-04-26:1688216:Comment:4447782009-04-26T01:03:21.047ZJoseph Zimmermannhttps://www.baristaexchange.com/profile/JosephZimmermann
Phil, Thanks for your help. That is a good way at looking at things. Anyone in business always want things to go faster. Joseph<br />
<br />
<cite>Phil Proteau said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/taking-on-the-big-roasters?page=1&amp;commentId=1688216%3AComment%3A443995&amp;x=1#1688216Comment443995"><div>Project 16 accounts per 18 month period over the next 10 years. The question isn't "how can I grow more", but rather "how can you keep up with that much…</div>
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Phil, Thanks for your help. That is a good way at looking at things. Anyone in business always want things to go faster. Joseph<br />
<br />
<cite>Phil Proteau said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/taking-on-the-big-roasters?page=1&amp;commentId=1688216%3AComment%3A443995&amp;x=1#1688216Comment443995"><div>Project 16 accounts per 18 month period over the next 10 years. The question isn't "how can I grow more", but rather "how can you keep up with that much growth".</div>
</blockquote> John,
Thanks for your idea an…tag:www.baristaexchange.com,2009-04-26:1688216:Comment:4447732009-04-26T01:01:15.491ZJoseph Zimmermannhttps://www.baristaexchange.com/profile/JosephZimmermann
John,<br />
Thanks for your idea and encouragement! I think I have well sourced coffee, my roasting skills are adequate and improving and I charge enough. The biggest thing is that the bar seems to be set so low in Northern Wisconsin. Even people who own coffee shops here think coffee is just coffee and good enough is adequate. They are not passionate about their coffee. In fact I don't know if most of them really like coffee that much! My goal is as a roaster is to offer coffee that is stunning and…
John,<br />
Thanks for your idea and encouragement! I think I have well sourced coffee, my roasting skills are adequate and improving and I charge enough. The biggest thing is that the bar seems to be set so low in Northern Wisconsin. Even people who own coffee shops here think coffee is just coffee and good enough is adequate. They are not passionate about their coffee. In fact I don't know if most of them really like coffee that much! My goal is as a roaster is to offer coffee that is stunning and people will drive across town to get. Most of these business owners seem to be expending their energy on offering food or wine. They just don't see the value of coffee. Maybe I need to continue to for clients outside of my immediate area to find coffee shops that appreciate the passion I put into my coffee. Joseph<br />
<br />
<cite>John P said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/taking-on-the-big-roasters?page=1&amp;commentId=1688216%3AComment%3A443995&amp;x=1#1688216Comment443876"><div>It's really about niche marketing, small overhead, and a pricing structure that's in line with your quality. In short - source better, roast better, charge more... and be efficient! Sometimes it's difficult finding operators who care enough to pay for something spectacular, or to adhere to quality principles and guidelines you have in place. I'm sure there are many small roasters with much more experience that will echo much of what I've said. Keep at it. It will pay off.</div>
</blockquote> Small piece, big pie. Be tota…tag:www.baristaexchange.com,2009-04-25:1688216:Comment:4442252009-04-25T15:15:30.679ZPatrick Reedhttps://www.baristaexchange.com/profile/SpartanBarista
Small piece, big pie. Be totally aware of your market share. Coffee one of the largest traded commodities, second only to oil. Market how the big boys market. No one has to know you're as small as you are. As long as you fill your orders, and promote the mission of your company, who's to say you can't have an awesome brand up there with black cat from intelligentsia. Find an awesome barista and get him/her to use one of your espresso roasts in competition. Those are just a few ideas from an…
Small piece, big pie. Be totally aware of your market share. Coffee one of the largest traded commodities, second only to oil. Market how the big boys market. No one has to know you're as small as you are. As long as you fill your orders, and promote the mission of your company, who's to say you can't have an awesome brand up there with black cat from intelligentsia. Find an awesome barista and get him/her to use one of your espresso roasts in competition. Those are just a few ideas from an associate in specialized business, management, marketing, graduating fall 2010<br />
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P.S I am currently thinking of opening my own roasting works, or partnering with a like minded self motivated individual, and foremost seek an internship the summer 2010 Project 16 accounts per 18 mo…tag:www.baristaexchange.com,2009-04-25:1688216:Comment:4439952009-04-25T05:23:30.134ZPhil Proteauhttps://www.baristaexchange.com/profile/PhilProteau
Project 16 accounts per 18 month period over the next 10 years. The question isn't "how can I grow more", but rather "how can you keep up with that much growth".
Project 16 accounts per 18 month period over the next 10 years. The question isn't "how can I grow more", but rather "how can you keep up with that much growth". It's really about niche marke…tag:www.baristaexchange.com,2009-04-25:1688216:Comment:4438762009-04-25T01:32:20.316ZJohn Phttps://www.baristaexchange.com/profile/JohnP49
It's really about niche marketing, small overhead, and a pricing structure that's in line with your quality. In short - source better, roast better, charge more... and be efficient! Sometimes it's difficult finding operators who care enough to pay for something spectacular, or to adhere to quality principles and guidelines you have in place. I'm sure there are many small roasters with much more experience that will echo much of what I've said. Keep at it. It will pay off.
It's really about niche marketing, small overhead, and a pricing structure that's in line with your quality. In short - source better, roast better, charge more... and be efficient! Sometimes it's difficult finding operators who care enough to pay for something spectacular, or to adhere to quality principles and guidelines you have in place. I'm sure there are many small roasters with much more experience that will echo much of what I've said. Keep at it. It will pay off.